Chicken Pot Pie Soup

Creamy and delicious, this Chicken Pot Pie Soup is an even easier version of the ultimate classic comfort food.  Chicken and veggies never tasted so good. Served up with fresh-from-the-oven biscuits for one delicious dinner.

Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.

This simple recipe uses already-cooked chicken and a handful of ingredients–some from the freezer, others from the pantry– to get dinner on the table quickly. Every bite tastes like the creamy, dreamy insides of a chicken pot pie. Enjoy it as-is, or make these pretty stellar 3-Ingredient Biscuits to go along with it for dipping and mopping.

The perfect thing to make with a rotisserie chicken, if you have one. There will be clean bowls all around.

Ingredient notes:

  • Cooked chicken and chicken broth: You can make both at the same time, completely from scratch with this recipe for homemade chicken broth.

Step-by-step instructions:

  1. First, find a big pot, like a Dutch oven or soup pot with a heavy bottom. Cook the onions in some olive oil until soft and translucent. Then add the garlic, potatoes, thyme, and parsley. Give everything a stir until well combined.
  2. Next, whisk in the flour and cook for about 30 seconds, stirring the whole time. Pour in the chicken broth, cream, half and half, and then tuck the bay leaf into the pot. Bring the soup to a gentle boil, then turn down the heat and let simmer.
  3. Stir in the chicken and veggies and cook on low heat for another 30 minutes, up to 2 hours on the stove. (If you opt for the longer cooking time, check the soup occasionally to see that the liquid levels are okay.)
  4. Before serving, remove the bay leaf and season to taste with salt and pepper. Biscuits optional (but always welcome).

Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.

Recipe tips and variations:

  • Make it even thicker: Take 3 tablespoons of cornstarch and mix it with a small amount of cold water to make a slurry. Add it to the soup as it cooks. In a few minutes, it will be even thicker.
  • Cook it ahead of time: You can make this soup a few days before you need it and gently rewarm on the stove or on LOW in a slow cooker.
  • Freezing: Usually, cream-based soups don’t hold up as well in the freezer, because the dairy gets a grainy texture as it thaws out and gets reheated. In other words, make this recipe to enjoy sooner rather than later.
  • Turkey: Great with leftover turkey, too!
  • Other veggies: Corn cut off the cob, chopped green beans, fresh lima beans, finely chopped greens like kale or spinach.

A portrait shaped photo of three bowls of chicken pot pie soup with carrots, peas, and potatoes in a creamy sauce with three freshly made biscuits vidisble. There is a spoon in the lower right hand corner. the bowls are brown on a blue background.

More comfort foods:

Bowl of creamy and delicious Chicken Pot Pie soup with carrot, peas, potatoes and chunks of white chicken meat in a creamy sauce with a freshly made biscut balancing on the top of the brown bowl. There is a spoon in the foreground, and a second bowl of soup in the background.

Chicken Pot Pie Soup

Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.
5 from 2 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 442kcal
Author: Meggan Hill

Ingredients

  • 1 tablespoon olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 5 teaspoons roughly chopped fresh thyme (or 1 1/2 teaspoons dried)
  • 1 tablespoon chopped freshly parsley (or 1 teaspoon dried)
  • 2 Yukon gold potatoes cut into 1/4-inch pieces (about 1 pound)
  • 1 tablespoon all-purpose flour
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 bay leaf
  • 3 cups cooked chicken diced or shredded
  • 1 (12 ounce) bag frozen peas and carrots
  • Buttermilk biscuits for serving

Instructions

  • Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
  • Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
  • Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, and bay leaf and bring to a boil.
  • Reduce heat to simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off). 
  • Remove and discard bay leaf. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve warm with buttermilk biscuits.

Notes

  1. Cooked chicken and chicken broth: You can make both at the same time, completely from scratch with this recipe for homemade chicken broth.
  2. Make it even thicker: Take 3 tablespoons of cornstarch and mix it with a small amount of cold water to make a slurry. Add it to the soup as it cooks. In a few minutes, it will be even thicker.
  3. Cook it ahead of time: You can make this soup a few days before you need it and gently rewarm on the stove or on LOW in a slow cooker.
  4. Freezing: Usually, cream-based soups don't hold up as well in the freezer, because the dairy gets a grainy texture as it thaws out and gets reheated. In other words, make this recipe to enjoy sooner rather than later.
  5. Turkey: Great with leftover turkey, too!
  6. Other veggies: Corn cut off the cob, chopped green beans, fresh lima beans, finely chopped greens like kale or spinach.

Nutrition

Calories: 442kcal | Carbohydrates: 18g | Protein: 23g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 137mg | Sodium: 392mg | Potassium: 633mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1049IU | Vitamin C: 23mg | Calcium: 143mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

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  1. That book looks beautiful, Meggan. I’m going to check out their blog after this!

    Love the easy pot pie idea. I’m all for anything that makes for an easier version, as you know!5 stars

  2. This looks like comfort food gold!! Very nice5 stars

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